September 29: Fermented Foods Talk & Taste with Soirée-Leone
We will explore the world of fermented foods through tasting and talking about dozens of fermented foods & beverages! From country wines to wild sodas andmiso pickles to salted goose egg yolks, gain a general understanding of how fermented foods are made and learn how you might incorporate them into your diet.
The workshop will take place on September 29, 1-5pm in Cannon Hall, adjacent to Short Mountain Cultures at 1424 John Bragg Highway, Woodbury TN 37190. Refreshments will be served including a wide selection of fermented goodies.
This is a lecture style class, with lots of tasting. Limited to 50 attendees.
Who is Soirée-Leone?
Soirée-Leone is a teacher and writer focused on putting food on the table. She lives and works from her 57-acre homestead in Middle Tennessee. Her traveling workshops share how to creatively and strategically preserve the food that we grow, glean, barter, and forage. She grew up on an off-grid homestead in rural Maine in the 1970s. After 25 years in San Diego, California, she and her husband left their urban homestead and moved to Tennessee.
Her work is included in Sandor Katz’s book Fermentation Journeys and Kirsten Shockey’s upcoming 10th anniversary edition of Fermented Vegetables.